Serving State winter 2014 by Sarah Spence

Winter 2014 A publication of The Division of Residential and Hospitality Services at Michigan State University

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SERVING STATE | WINTER 2014

SUCCESS COMES IN INCHES A MESSAGE FROM THE VICE PRESIDENT FOR AUXILIARY ENTERPRISES

he Rose Bowl is the granddaddy of all collegiate post-season football games. For players on any Big Ten or Pac 12 football team, this game is the pinnacle of success. To qualify, teams must not only win their division, but also the league championship game to be invited to play in the Tournament of Roses. A Rose Bowl invitation brings out the pride and spirit of the team’s University, fans, alumni and community, as was evidenced in the sea of green in Pasadena on New Year’s Day. It truly was a special event. Stephen Covey, in his bestselling book Seven Habits of Highly Successful People, identified “beginning with the end in mind” as the second habit. Simply put, it states that an individual should identity and visualize the end goal. Only after a goal has been identified can one work to achieve it. Coach Mark Dantonio had set a goal for his team to win the Rose

Bowl this year. While visiting southern California with his family last May, he made a side trip to the iconic Rose Bowl Stadium. Stepping out on the turf of this legendary field, he looked squarely into the camera his daughter was holding and recorded the following prophetic message for his team: You will be the team. This will be the year. “Chase it!” The game of football and the road to success are both measured in inches and effort. It takes everyone on the team — coaches, staff and managers — doing their part to work together, put forth the effort, show the dedication, persist in the face of adversity and never, ever give up in order to achieve our goal. Few would have thought after the first month of the football season that this Spartan team would rise to play in the Rose Bowl on New Year’s Day. Yet we know how the story ended. This team earned not only a hardfought Spartan victory that day but also ended their phenomenal season ranked third in the nation despite being picked to finish just third in the Legends Division only two months before. RHS can take away many lessons from this historic MSU Football team. We know that it takes vision, hard work and great effort to be successful. Our goals are lofty: To have one of the Top Ten Housing and

Dining programs in the country and to be the mid-Michigan leader in hospitality enterprises. Achieving these goals requires each team member to perform consistently at his or her highest level. While we have achieved many successes in recent years, we continue to strive every day to do even better. And as we take calculated risks in order to grow and improve, we know some initiatives will be successful while others will not. We will undoubtedly encounter obstacles, like the recession from which we are now emerging. Success will require us to be resilient, to pick ourselves up after setbacks. Challenges will always be with us. Great teams and great organizations rise to the occasion and succeed one inch at a time. Thanks to all of our campus partners, ambassadors and team members for your efforts as we inch together toward success. We could not realize our vision without you.

Vennie Gore Vice President, Auxiliary Enterprises

SERVING STATE | WINTER 2014

DIVISION OF RESIDENTIAL AND HOSPITALITY SERVICES Auxiliary Enterprises Culinary Services Residence Education and Housing Services Spartan Hospitality Group www.rhs.msu.edu Serving State is an online publication for guests and partners of the Division of Residential and Hospitality Services at Michigan State University. Our goal is to share divisional news and initiatives with Team MSU. Serving State is produced by Residential and Hospitality Services’ Creative Services, 373 Service Rd., Michigan State University, 517-353-9147. Editors Roger Merrifield, Eric Anderson Design & Layout Elizabeth Ayres, Stephanie Black, Linda Beach Photography Wesley Choi, Kelsey Kaptur

With these Valentine’s Day Specials from MSU Bakers

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SERVING STATE | WINTER 2014

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Cover Photo: 2014 MSU Rose Bowl Champions, courtesy The Associated Press

CONTENTS IN THIS ISSUE

3 SUCCess comes in inches A MESSAGE FROM VPAE VENNIE GORE 6 SPARTAN EXPERIENCE: paving the way 9 MSU HOSTS THE NACUFS MIDWEST REGIONAL CONFERENCE

10 LAUREN MARINEZ: NEW TO THE RHS FAMILY 12 USING DATA TO INFORM DECISION MAKING 15 EXPANDING THE INTERNATIONAL SPARTAN EXPERIENCE

18 THE NEW MSU UNION 22 MEET RHS

INTRODUCING OUR TEAM MEMBERS

SERVING STATE | WINTER 2014

SPARTAN EXPERIENCE: Paving The Way

s the recent success of the Michigan State University Spartan football team goes to show, a disciplined, well-coached, talented team is capable of accomplishing great things even in the face of challenging odds or underrated expectations. However, a high-performing team doesn’t reach its respective peaks of accomplishment thanks to one or two lone superstars. Rather, success is achieved thanks to the coordinated contributions of many players creating a strong, selfless, well-rounded team. Upon closer examination, one can find many parallels between the team-based focus of the Michigan State football team and the operation of Michigan State University’s division of Residential and Hospitality

Josh Gillespie: David H. Lords Award for Outstanding Community Service

Services (RHS). Both feature individuals with unique skill sets, and both rely on the contributions and collaborations of these skilled individuals to help establish their respective team as a leader among peer institutions. What follows are the stories of four members of RHS whose work has supported and strengthened the team of coworkers around them. As RHS looks toward a future filled with new challenges to serving students, alumni and the University community, the positive attitudes and commitment to being team players displayed by these four stories can provide guidance and inspiration for meeting these challenges as a team.

received the 2013 David H. Lords Award for outstanding community service by a campus representative. The award is given annually by the National Association of Collegiate Auxiliary Services (NACAS) to honor distinguished campus leaders who make a difference in their community through active citizenship and service. Joshua earned the award thanks to his work on MSU’s Day of Service event in 2012, his charity work sponsoring families in the Lansing area and various other volunteer projects. “I am appreciative of the award, but my desire to serve is not influenced or inspired by accolades,” said Joshua. “I have been doing service all my life and making it a part of my staff teams and those I work with.” Joshua’s work is part of a broader effort undertaken by Residence Education and Housing Services (REHS) to connect with surrounding communities through service

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The impact of Michigan State University’s “culture of high performance” does not end at the campus boundaries. The university and the division have emphasized the need to connect with surrounding communities to spread appreciation for the division’s work to increase opportunities for MSU students. One of the leaders in this outreach effort has been Joshua Gillespie, REHS assistant director in Hubbard Hall. Joshua has headed up numerous community service initiatives on campus while volunteering a good deal of his personal time as well. He recently

work. Mackenzie Fritz, REHS associate director, felt this award served as an affirmation of the focus on service, noting that Joshua’s work leading the REHS staff during the first Day of Service resulted in more than 4,000 hours of community service performed in a single day. Kathy Collins, REHS director, agreed that Joshua serves as an exemplary representative for REHS. “I have known Joshua since January of 2012 when I arrived at MSU. During that time, I have been deeply impressed with Joshua’s dedication to both the students at Michigan State University and to the residents in the greater Lansing area,” Kathy said. “Joshua is constantly giving of himself, whether it

obstacles, RHS team members require innovative design for residence halls, dining halls and other living and working spaces. The PPO has met this challenge, supplying innovative yet functional designs for renovations throughout campus. These renovated living and dining facilities were recently honored with numerous national recognitions during an interior design competition hosted by the Association of University Interior Designers (AUID). “Our team has proven to be dynamic and creative in resolving problems related to the architecture of MSU buildings,” said Bill Whitbeck, project coordinator for the Planning and Projects Office. “The award received at the AUID competition reflects MSU’s reputation as

is taking international students to Cedar Point or volunteering countless hours to an event in his local community, he is dedicated to bettering the people around him.”

an institution dedicated to innovative and sustainable interior design projects.” The competition hosted 25 universities and recognized MSU in the following categories: renovations under $50,000, renovations between $50,000 and $150,000 and renovations more than $150,000. The Ernst and Young Communication Center ranked first in renovations between $50,000 and $150,000. The University of Texas at Austin hosted AUID’s 2013 Design Competition, inviting design and architectural experts from around the country to judge entries. “The Planning and Projects Office submitted several projects that exemplified our design style,” said Tanya Zhuravlev, project manager for the Planning and Projects Office. “The Residential and Hospitality Service’s dining and living facilities were noted as our top design projects.”

Planning and Projects Office: Nationally Recognized Designs Typically, the business of representing our Division is centered on guest interaction and meeting student needs. However, the work done by the RHS Planning and Projects’ Office (PPO) brings a whole new meaning to Delivering Outstanding Spartan Experiences. Our division’s charge to boldly address coming challenges requires more than outstanding guest service and student interaction. To overcome these

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Eat at State ON-THE-GO: Award-Winning Smoked Cheddar Cheeseburger

Michelle Pell and Starbucks: Highest Grossing Store in the Region

In MSU’s ongoing effort to “Lead with Food,” a wide array of innovative dining halls and plans have been introduced to better meet student needs. One of these developments has been the introduction of the Eat at State ON-THE-GO food truck. What started as a convenient and flexible option for students looking to eat on the run turned into a widely praised, awardwinning addition to campus and the community. Since its introduction in the September of 2012, the Eat at State ON-THE-GO food truck has received numerous recognitions on both the local and national levels. This past spring, the food truck’s Smoked Cheddar Cheeseburger received an honorable mention in Mlive’s competition for the Best Burger in the state of

Earning distinction as a representative of MSU and RHS does not have to be accomplished alone. Oftentimes collaboration between the University and an outside group or organization can lead to success that would have otherwise been unattainable. MSU’s on-campus Starbucks locations, run by service manager Michelle Pell, serve as but one example of these collaborations. Michelle oversees licensed stores in Wells Hall and the Broad Business College, as well as a third concept store in Broad Art Museum. Among those, the Wells Hall Starbucks has proven to be the busiest location not only on campus but in the Midwest, as this stop was the highest grossing Starbucks in the region in 2013.

Michigan. Before that, the food truck earned top honors (again, for the Smoked Cheddar Cheeseburger) in the Best Local Recipe competition hosted by the National Association of College and University Food Services (NACUFS). After all the awards, the ON-THE-GO food truck and Culinary Services corporate Chef Kurt Kwiatkowski still considers the relationships they have with their team of suppliers, vendors and students as one of the key aspects of serving great food. “We were able to develop this burger because of our current relationships with all of the producers and the vendors were excited to work with us on this project,” said Chef Kurt. “We wanted it to feature as many local ingredients as possible, and most of the ingredients ended up being grown right here on MSU’s campus.”

“I think we have been so successful on campus because of the reputation of legendary customer service we have established, upheld and passed on to those we serve on a daily basis,” said Michelle, who worked at Starbucks during her time as a student at MSU. “The lines to the stores might be long, but we move them quickly and efficiently and that is because of the student staff and the ownership they take in our stores.” Michelle also appreciates the setting provided by MSU for giving her access to a wide range of people and resources from which she can learn. “There are so many people I can learn from, touch, reach and share with,” said Michelle. “Every semester the mix changes: new staff, new customers, new products roll out, it keeps me on my toes and moving forward.” 3

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MSU hosts the nacufs midwest regional conference

esidential and Hospitality Services and the Lansing area will welcome culinary professionals from across the Midwest when MSU hosts the National Association for College and University Food Services’ (NACUFS) 2014 Midwest Regional Conference. The conference, which runs March 2–4, will showcase MSU’s award-wining culinary services, renovated dining halls and campus venues. “Our conference theme is Culinary Excellence: Connection to Success and we are excited to welcome our colleagues to Lansing,” said conference chair Bruce Haskell. “This is a great opportunity to represent how Spartans eat, live and learn while diving into the heart of NACUFS — food and food service.” Keynote speeches from two prominent culinary professionals will highlight the conference. • Jonathan Waxman, chef and cookbook author featured on the Bravo television show Top Chef Masters, will address the conference theme of culinary excellence, drawing from his experience as chef and restaurateur. • Ari Weinzweig, founder of the award-winning, Michigan-based Zingerman’s Delicatessen, will speak on customer service. Weinzweig has earned countless service awards and offers nationally renowned seminars on how businesses can better serve their customers. The event will also feature interest sessions on topics such as nutrition, sustainability, marketing and culinary trends. Holden Dining Hall will serve as the site for an American Culinary Federation-sanctioned culinary challenge. Nine visiting chefs will compete while cooking with the mandatory protein, live lobster. The winning chef of the regional competition earns a spot to compete at the national conference culinary challenge July 9-12, 2014 in Baltimore, MD. MSU’s own Emily Swirsky, Sous Chef at The Gallery, will compete at the event after earning a medal at the 2013 competition in Columbia, MO. The conference will also feature a vendor Showcase on March 4 at the Lansing Center. More than 140 vendors will exhibit products at the sold-out event. “Michigan State University is proud to host the 2014 NACUFS Midwest Regional Conference. We are excited to showcase our renovated residential dining and retail dining venues, as well as learn from our partners in dining services from across the Midwest,” said Lindsey Bliss, marketing chair for the conference. The Radisson Hotel in Lansing will serve as conference headquarters hotel. This venue provides convenient access to the Lansing Center for interest sessions, an opening banquet and vendor showcase. 3

SERVING STATE | WINTER 2014

LAUReN MARINEZ: New to the RHS Family by Chet Magaway, Assistant HR Manager, Training & Development

A new challenge, a new opportunity and experiencing a different part of campus is what new RHS Chief of Staff and Human Resources Director Lauren Marinez was seeking. On this day in January, the start of her third month with RHS, she is prepping for a busy day. “I knew RHS was big, but you don’t understand it until you read our strategic plan or experience the services we provide,” Marinez said. “We touch so many people and so many parts of campus.”

strong sense of RHS family and how everyone addresses their RHS colleagues on a first name basis. I value personal relationships, so our RHS family culture works for me. I love it!”

Coming to RHS

A Vision of the Future

In her previous position as the associate director for Staffing Services at MSU HR, Marinez instituted HR practices that impacted MSU employees across campus. As important as her position was at the central human resources office, having the opportunity to work in RHS with VPAE Vennie Gore and the RHS leadership team was something Marinez could not pass up. “I have respected RHS and the innovations you all have embraced and made happen,” Marinez said. “Being able to work with the RHS leadership team and Vennie was a definite ‘plus’ and tipping point for me.” Despite the appeal of her new position, Marinez still found it hard to leave MSU HR and the Nisbet Building. It was especially difficult leaving co-workers with whom she had established treasured friendships over time. “After working in MSU HR for 26 years and developing very close relationships with many HR folks, it was an emotional transition for me,” Marinez said. Now that she has been in her new position for three months, Marinez is still learning, but feels more at home. She credits all the RHS team members she has encountered in the last few months for making her feel welcome. “I have to say that every RHS team member I have interacted with has been incredibly welcoming and so supportive,” Marinez said. “I’ve been impressed by the

Marinez has spent her first couple of months learning about the division and meeting with the RHS leadership team, departmental HR representatives and other RHS team members while maintaining contact with her network of campus partners she has built through the years. The collaboration between RHS HR and other campus partners is what Marinez is hoping to build and grow. “My plan is for RHS HR to support the division through collaboration, partnering with the RHS executive team and departmental HR representatives to identify their HR needs,” Marinez said. “Working together with RHS and other campus partners, we can provide effective solutions to meet those needs. I firmly believe that building and maintaining strong working relationships is the core to being functionally effective.” One of the first assignments given to Marinez was the creation of a centralized divisional student employment office. This was recommended by the 2013 RHS Human Resources functional review committee as a means of streamlining student employment processes while improving the student employment experience. The establishment of this office is just one step in fulfilling her vision for RHS Human Resources in the future. “My vision for our HR team is that we make factbased decisions and provide innovative HR solutions by

SERVING STATE | WINTER 2014

It’s where I FOUND MY...

leveraging technology whenever possible,” Marinez said. “The university is focused on creating a culture of high performance. Because of this, we need to keep asking ourselves: What are we doing to get better? What are we doing to better engage our employees? How are we enhancing the student experience?”

DREAM KITCHEN

End of the Day As the day draws to a close, after a day of meetings, Marinez finds some time to check emails and chat with some members of the HR team before they leave. In looking at the stacks of articles on her desk and the books on her shelf given to her by the VPAE, it would be easy for anyone to feel intimidated or frustrated. Not for Marinez. She understands that learning and taking on new challenges is why she came to RHS. “I have so much to learn,” Marinez said. “But I feel really good about being here. I’m glad I made the change.” 3

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USING DECISION TO INFORM

DATA MAKING by Paul Goldblatt, Assessment Analyst, RHS Assessment Office

n the Summer 2013 issue of Serving State, I discussed the differences between knowing and believing. I argued that only through assessment and research can we truly know whether we are meeting the needs of our guests and students or how well RHS units are operating. Without this information, we are guessing what needs to be done or making potentially unsupportable claims. The most obvious source of information for any organization or business is the data you collect, and a vital component of making data-informed decisions is knowing what data is most valuable in terms of what you are trying to accomplish. However, there is a particular affliction that can negatively impact these efforts; namely, being data rich but information poor. The symptoms of this ailment are pretty simple: You collect large amounts of data, so much that it actually exceeds your capacity to analyze, reflect and act upon the important and relevant information contained therein. Sometimes the data collected aren’t even what is needed to help make informed decisions! How can we in RHS avoid the dreaded condition of being data rich and information poor? The answer is pretty straightforward: Take the time necessary to determine what you need to know before you begin to collect your data. This can be an onerous and time-consuming process, but well worth the effort. A couple of examples of current RHS assessment projects might help to demonstrate how the process can work and the potential payoffs.

Culinary Services Biweekly Dining Survey Last fall, Culinary Services (CS) and the RHS Assessment Office began a year-long effort to ascertain how students felt about their dining hall and Sparty’s experiences. A small committee identified the outcomes associated with the project, decided to conduct surveys every two weeks throughout the academic year and reviewed the results in biweekly meetings. In addition, the group decided to utilize random samplings. This meant that residents would receive only one of these surveys each semester, decreasing the odds of their getting survey fatigue. In reviewing the data, results were broken down by individual dining halls and Sparty’s stores, which allowed CS team members to determine what is working well in each location and what areas of improvement are possible. For instance, in response to students’ expressed desire for greater menu variety in Yakeley dining hall, a

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stir-fry station was added early in the semester and was well-received by students patronizing the dining hall. Thus, rather than waiting until a single point in the semester to garner feedback, we are receiving valuable information on an ongoing basis. This project has been successful because careful consideration was given to the desired outcomes of the project before deciding on the assessment methodology. Having well-defined outcomes meant the survey instrument was tightly focused and only contained questions that were directly tied to these outcomes (there were less than 10 questions respondents had to answer). Finally, the robust discussions about the results at the biweekly meetings have not detoured from their original intent since the data have been so relevant.

Post-Occupancy Evaluation Process The Post-Occupancy Evaluation (POE) is a University initiative designed to evaluate large scale construction projects one year after completion and use lessons learned from the project in future projects. In the RHS context, this is a committee-driven exercise comprised of representatives from various units both within RHS and outside the division. Avoiding a one-size-fits-all approach, the evaluation team first discusses the projectâ&#x20AC;&#x2122;s original goals and intended results and determines the specific areas to be measured on a project specific basis. In performing the Case Hall POE, a wide variety of research methods were used to determine the success of the project: Financial data was analyzed to identify potential areas of savings or cost avoidance, thus reducing unexpected costs and providing maximum value and a higher return on our investment; student surveys before and after the project were reviewed to determine whether students were more satisfied with their dining experience after the renovation (they were!); RHS team members working in the dining hall were surveyed to get their feedback; and walkthroughs and observation were used to identify what worked well and what could be improved (this included taking pictures or documenting particularly important items). All of this information was then compiled into a comprehensive report that informed the Akers Dining Hall renovation.

The most obvious source of information for any organization or business is the data you collect, and a vital component of making data-informed decisions is knowing what data is most valuable in terms of what you are trying to accomplish.

By the end of the 2013 – 2014 fiscal year, Post-Occupancy Evaluations of Brody, Emmons, Case, Bailey/Rather and Shaw halls will be completed. The RHS evaluation team has been a campus leader in implementing the concept of POEs, and identifying ways to functionally implement these project lessons, resulting in improvements for the living learning and dining environments of our students and guests. In designing future renovation and construction projects, we will have a library of POEs that will provide important information about our successes and areas of opportunity. Thus, we are making the best use of our limited financial resources to improve the experiences of our students and guests.

Conclusion What lessons can be learned from both of the above examples? First, planning is a key component of any assessment project. As mentioned earlier, determine what you need to know and then plan out how you will gather the data. Second, each project is unique and requires an individualized approach. While previous assessment efforts can be invaluable sources of guidance and information, don’t take the easy route and use the same methods for every project. If you do, you increase the likelihood of catching a case of data rich and information poor. Finally, involve others in your assessment. I have found that the most successful assessment efforts are always collaborative in nature. The more perspectives and opinions you have, the better rounded and more comprehensive your results are likely to be. Assessment is not an individual exercise, it’s all about teamwork. 3

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EXPANDING THE INTERNATIONAL

S pa r ta n E X PER I ENCE

by Karen Ann Corley, Assistant Director, Outreach, Residence Education and Housing Services and Guy Procopio, Director of Culinary Services

ew dynamics have changed student life on the campus of Michigan State University as dramatically as the growth in international student enrollment. It has changed how we Live On, Eat at State and navigate our way through campus life. More international students are attending United States colleges and universities than ever before and enrollment at Michigan State University is no exception. A total of 7,161 international students enrolled at MSU for the fall 2013 semester, the largest contingencies of which were from China (4,283), Korea (563), India (276), Saudi Arabia (215) and Taiwan (184). The Colleges of Agriculture and Natural Resources, Business, Engineering, Natural Science and Social Science lead the areas of study for international students. The rising number of undergraduates from China is at the heart of these figures. There are a variety of reasons for this growth including China’s expanding middle class, insufficient higher education capacity to meet the country’s needs and liberalized U.S. visa policies. MSU is also seeing a rise in enrollment from Saudi Arabia, Canada, Brazil, the Dominican Republic and Iran. Conversely, we have experienced a decline in student enrollment from South Korea, Mexico, Malaysia, Japan, Thailand and Kenya. Countries with solid, but comparatively flat enrollments from a year ago include India, Pakistan, Indonesia, Germany and Colombia.

The number of sponsored students is also on the rise. There are nearly 580 international students at MSU sponsored by their governments, the U.S. government or other organizations. This is a reflection of MSU’s strong reputation abroad and the professional services the university provides to meet the unique needs of sponsored students. MSU’s Residence Education and Housing Services (REHS) and Culinary Services have partnered in recent years with each other and institutions abroad to examine more closely how we can ease the transition from home countries to campus life in East Lansing. It has affected the way we communicate, instilled new respect for cultural differences and, in the case of Culinary Services, opened up an entirely new palette of epicurean experiences. Take REHS and Culinary Services’ collaboration with China, for example. Through four separate visits to China between October of 2011 and June 2013, we have come to understand that relationships there are formed at three levels; the first is introductory, the second, familiarity and the third, friendship. Honor is very important within the Chinese culture and outdoor space is highly valued and utilized. We have also learned the following about university housing in China: Residence halls are frequently constructed on a community concept model with trees, flowers and gardens SERVING STATE | WINTER 2014

strategically placed between buildings to provide a scenic view; Housing is a mix of new and aging buildings showing cosmetic wear and infrastructure challenges; Basketball courts are popular; Security guards and cameras are prevalent; Quad rooms are common; Bathroom facilities differ greatly between the U.S. and China; and, rather than Resident Assistants, China has full-time professionals responsible for connecting with students. Culinary Services has learned some important facts as well; Rice and noodles are staples at all meals; loose tea and warm water is the preferred beverage; Chinese diets consist mainly of fruit and vegetables with tofu and broth-based soups — meat and breads are used sparingly; Chinese prefer smaller portions with a larger number of selections; proteins include tofu, chicken, seafood, beef and pork; meals are served family style; dining options tend to be “pay as you go” with preportioned single servings; and finally, convenience stores on campuses there resemble supermarkets rather than the simplified model followed in the U.S. How have our processes improved as a result of our working together? REHS has: • Developed a comprehensive Between-Semester Housing program • Coordinated an international orientation at the Breslin Student Center and neighboring Culinary Services locations • Established a Visiting Scholar Wing for international students and student groups • Provided an International Student Hostel for those arriving at campus prior to Move-In Day • Offered three English language classes at Spartan Village • Partnered with the Office of International Students and Scholars (OISS) to design a sign-up process that is clearer to international students • Instituted Pre-Departure Meetings for students in China • Provided one-on-one housing assistance • Provided residence letters to assist international students in receiving their driver’s licenses • Created a quarterly International Student Newsletter • Partnered with CS and OISS to sponsor the International Coffee Hour in McDonel Hall to strengthen ties between graduate and undergraduate international students.

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Watch for these changes in the near future: • University Admissions and OISS plan to streamline the process for international admission and housing on the Admissions’ portal. • Conversations are to continue regarding a partnership to promote international cooperation and exchange of materials in food service publications, practices, recipes, food safety and the exchange of food service personnel between MSU and Dalian University of Technology, Dalian, China and in the future, Sichuan University in Chengdu, China. • CECC China — The China-Themed Year: This project aims to create dynamic programming through events and dialogue held from February 2015 to December 2015. We will explore China through diverse activities including Chinese art, film, music, performances, lectures and events. As a participant in this project, Residential and Hospitality Services proposes to bring in chefs from China to partner with our culinary chefs to create the culture of food as one of the events. • REHS and Culinary Services are also exploring possible collaborations with MSU Admissions to travel to India and to South Africa on a MasterCard project.

The international experience is not just about interacting with multiple cultures in classrooms and residence halls — it extends into the dining halls as well. As a result of its collaboration with REHS and Chinese host universities, Culinary Services has, in part: • Committed to incorporating authentic international cuisine to encourage all students, faculty, staff and guests to explore new cultures and lifestyles • Begun to offer such international cuisine options as Pan-Asian dishes from noodles and stir-fry to curries, hand-rolled sushi and cuisine with Mediterranean, Eastern, European and African influences • Engaged a Chinese cuisine subject matter expert to assist the Corporate Chef with recipe development • Hosted a Chinese banquet in Shaw Dining Hall • Made rice and chop sticks available at all meals • Hired a Chinese student employee to work as a liaison between Chinese student employees and management to assist with language and cultural barriers/differences • Instituted “The Lunar New Year Event” which includes traditional red envelopes and chocolatecovered fortune cookies • Offered Kosher cuisine (certified by Kosher Michigan) at Wilson Dining Hall and Brody Square • Offered vegetarian and vegan options to accommodate students wishing to keep Halal • Installed hot water stations in Hubbard, McDonel, Holden and Wonders halls • Installed Community Kitchens in Neighborhoods so international students are able to cook favorites from home • Incorporated signage in multiple languages across campus. These introductions and more have not only made our international students more comfortable; They have exposed our resident and non-resident students to some fascinating customs and dining experiences. The Spartan Experience has truly become international. 3

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THE NEW MSU UNION The Michigan State University Union building is one of the most recognizable and storied landmarks on campus. It was built in 1925 to serve as a central gathering place for students, faculty and the greater-East Lansing community. Since then, it has undergone many renovations in order to adapt its services to meet the needs of those who visit. The most recent renovation was celebrated at the Unionâ&#x20AC;&#x2122;s Grand Re-Opening in January of 2013 with construction being completed the following summer.

This renovation equipped the MSU Union with the services, technologies and facilities needed to meet the challenges that the coming decades will pose. This includes renovated study spaces and eating areas, new offices for various student groups, a redesigned Spartan Spirit Shop and the installation of an Engagement Center that features resources for living and learning. All this and more is now available to students and the University community, ensuring the MSU Union will continue to be a valuable resource for many years to come. 3

Union REAL Classrooms (Photo top left)

Resource Center (Photo top right)

The Michigan State University Union opened its doors to the new Rooms for Engaged and Active Learning (REAL) Classrooms earlier this month as spring semester began. The MSU Union spent the last year renovating its facilities and the REAL classrooms exemplify the new leading-edge technology offered to students around campus.

The Resource Center, located in the basement of the Union, is part of MSUâ&#x20AC;&#x2122;s ongoing effort to better serve the ever-changing needs of students. The redesigned space can now accommodate a wider range of student work, which increasingly demands access to high-tech tools. Students will be able to utilize creative services, including a multimedia lab with high-end Mac computers that boast the Adobe Creative Suite; video production equipment, including high-definition cameras, an Omni light kit and a green screen room; printing and copying services; digital scanning services; and student meeting space. All services are available for little or no cost.

The REAL classrooms offer a computer-rich environment to support emerging technologies. The concept of the REAL classroom is centered on student engagement and collaborative teaching and learning. Each classroom is equipped with an instruction station, flat-panel displays and whiteboards positioned at each workstation. The REAL classrooms will host a variety of courses including computer engineering, economics and several other subjects. The classrooms are available for academic functions only due to the highly sophisticated level of technology, infrastructure and fixed furniture.

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Welcome Desk (Photo top) The MSU Union’s recent renovations also featured upgrades to the first floor Welcome Desk. Flanked by a giant Spartan helmet, the Welcome Desk serves as the main point of reference for visitors to the Union, as well as students who may be unfamiliar with the Union’s wide array of services. Main Lounge (Photos right) The main study lounge on the first floor of the MSU Union stands as one of the most recognizable rooms on campus, having adapted over the years to better meet student needs while still maintaining a traditional look and feel. The area features natural lighting, art work and a raised platform to accommodate concerts or other events. Finally, having a Biggby’s Coffee Shop, a Sparty’s Express and the Union Food Court nearby allows for easy refueling during extended study sessions.

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Multi-Cultural Center (Photos left) Centrally located on the second floor of the MSU Union, the newly renovated Multi-Cultural Center serves to underscore one of MSU’s guiding principles: “Advance Diversity Within Community.” The Center boasts a communal workspace available to aid students looking to promote diversity. With meeting areas for groups, computers and a small collection of culturally diverse resource materials, the Multi-Cultural Center encourages students of all backgrounds to explore ways to connect with others and work towards a unified future. Spartan Spirit Shop (Photo top) The recently redesigned Spartan Spirit Shop features anything and everything that Michigan State students, fans and alumni may need. Located in the heart of the Union’s first floor, the Spartan Spirit Shop features a wide range of apparel, memorabilia and various other items for showing your Spartan Spirit. The Shop also serves as students’ main supplier for graduation caps, gowns and tassels, making it the prime spot for everything you need from the day you step on campus until the day you leave.

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Food Court (Photos top) While much of the MSU Union is designed to help students learn, the Union Food Court serves as the perfect area for students to relax and refuel between study sessions. The Union Deli, Serrano’s and the Union Pizzeria are all available to meet the dining needs of Union guests. Additionally, the Food Court features a variety of seating options, including Laz-E-Boy chairs and a number of flat screen TVs. All this is located on the first floor of the Union, near other dining options that include a Sparty’s Express convenience store and a Biggby’s Coffee shop.

MSU Union Engagement Center (Photos right) The North Neighborhood Engagement Center is located in the MSU Union and connects directly to students through its convenient location. As part of MSU’s wide-scale effort to bring resources right to where students live, the Engagement Center offers a unique space within easy walking distance of North Neighborhood residence halls. It serves as an access point to essential resources for students, including a wide range of programs, activities and support services. Tutors, academic advisors, health practitioners and other consultants are available throughout the week. The Engagement Center is a great place for students to socialize, get advice and sign up for recreation and fitness programs.

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MEET RHS INTRODUCING OUR TEAM MEMBERS

MEET ALEX LORENCZ

MEET REBECCA SELESKY

Alex Lorencz’s contagious admiration for the game of golf is conveyed in his passion for teaching the sport. Alex came to Michigan State University’s Forest Akers Golf Course four years ago after studying golf management at Trine University where he was also an accomplished member of the golf team. Alex’s responsibilities at Forest Akers include several golf instruction programs that serve the public and students year-round, updating technology used during golf lessons and overseeing part time staff and students to help host those visiting Forest Akers. One of his most recent and recognized initiatives was employing iPads with swing-analysis software, which are used as a convenient and functional method of providing feedback during lessons. Alex loves what he does. Watching his students mature as golfers is something in which Alex takes pride. Forest Akers is frequently ranked as one of the top golf courses in the nation, hosting more than 200 rounds of golf per day in season and Alex’s commitment to his students helps to earn that recognition.

Since coming to the Kellogg Hotel and Conference Center two years ago, Rebecca Selesky has assumed roles that encompass everything from managing revenue and occupancy to ensuring building cleanliness. Rebecca began her career serving in a wide range of hospitality-related positions throughout Michigan. The experience she gained in these roles later attracted attention from the Kellogg Hotel who invited Rebecca to take on the role of rooms division manager. The combination of an outgoing personality and broad competencies has helped Rebecca climb to her present position as Kellogg Hotel manager. In addition to her managerial responsibilities, Rebecca strives to mentor Spartan students interested in hospitality and business management. Her recent projects include founding an internship for students wishing to gain knowledge and experience in multiple areas of hotel management. Rebecca is currently helping prepare the five-year review of services for the Spartan Hospitality Group to find more ways she and her hotel staff can deliver outstanding Spartan experiences (DOSE).

Course Instructor, Forest Akers Golf courses

in ALEX’s words: “I can honestly say I love what I do. The look of satisfaction after a student improves their golf swing is one of the most fulfilling aspects of my career.”

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Manager, Kellogg Hotel and Conference Center

in rEBECCA’s words: “I love interacting with guests and students. Every encounter with a guest is an opportunity to use DOSE. I pass these values along to our students to apply in their careers.”

MEET BEN VANDER BOON

MEET SARAH KOPS

He’s awake and at work before most people begin to stir in the morning. Beginning at 5 a.m., Ben Vander Boon, MSU Food Stores service manager, is focused on managing the flurry of activity unfolding before him on the Food Stores loading dock. Despite Ben’s busy schedule, he takes pride in delivering outstanding Spartan experiences to everyone he comes in contact with throughout the day. Since joining RHS in 2008, Ben has become an integral part of the Food Stores operation, playing a large role in the implementation of new technology within his department. Recently, a new voice-picking system was installed to relieve staff of cumbersome barcode scanners, helping Ben’s team to track inventory and manage production. Ben’s greatest joy and inspiration comes from seeing food off-loaded at Food Stores dock transformed to exquisitely presented delicious meals that are served in the dining halls.

Sarah Kops has been cooking since she was 15 years old, so it should come as no surprise to find this Chef fulfilling her passion for creativity by working at The State Room Restaurant. The spunky, self-professed food lover joined the RHS team in the fall of 2012, bringing a plethora of knowledge and culinary experience to MSU, along with a zest for food competition. The State Room Restaurant’s first female chef, Sarah is primarily in charge of overseeing the dinner service. She writes and develops menu and plate presentations for the restaurant while managing and mentoring a majority of the kitchen team. In addition to her work in the State Room kitchen, Sarah also helps host the MSU Guest Chef Series. Sarah notes that being part of the RHS team has inspired her to be more creative. Her team of chefs continually seek out new ideas to implement in The State Room Restaurant and use as inspiration for educating the MSU community. Sarah takes pride in being able to expand her innovative capabilities as part of the RHS team and admits that working at MSU has encouraged her to keep trying no matter what.

Service Manager, Food Stores

in BEN’s words: “I have a variety of responsibilities on a daily basis, but providing a high level of customer service is of the utmost importance!”

Sous Chef, The State Room Restaurant

in SARAH’s words: “Some people cook to live, but I live to cook!”

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EXPLORE THE MSU UNION Come, see what the MSU Union is all about! SERVICES

BANKING

Welcome Center USPS Postal Services

RETAIL AND DINING Sparty’s Express Biggby Coffee Union Deli Serrano’s Union Pizzeria MSU Dairy Store Spartan Spirit Shop & Commencement Connection

MSU Federal Credit Union

RECREATION Spartan Lanes Bowling

STUDENT SUPPORT University Activities Board North Neighborhood Engagement Center Multicultural Center Women’s Resource Center

Try Cardio Tennis On Campus First Time Is FREE!

Call for more details and to register for Cardio Tennis! 517-355-2209 Located on campus at: 3571 E. Mt. Hope Rd. Lansing, MI 48910

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msutennis.msu.edu